Every year just before Halloween I see the internet explode with a bunch of pumpkin recipes coming from America. I can’t get over how many sweet things make with pumpkin. Personally I haven’t made any sweets with pumpkin until now. The reason for that is that in Australia I can’t find ready-made pumpkin puree and for some reason, I absolutely hate making purees. I hated making them when my little boy was a baby and because of it I nearly always got him store-bought. I’m not sure why it’s such a big deal for me, but I had a huge beautiful local pumpkin and some bananas from https://yourfoodcollective.com/ that needed to be used up so I made my first pumpkin style dessert. I was really happy with how it turned out. Your food collective is a local online farmers market that services the Newcastle and Sydney area. I love to buy local and I love supporting this business and its values to reduce household carbon footprints, reduce national food waste, truly support local growers, build local food security and nourish people with food that’s actually fresh. You can really do a lot with the food you choose to buy.
I couldn’t taste the pumpkin in this banana bread at all but I was happy it was in there for the extra fibre and nutrition. This banana bread was actually the best I have made. I’ve made a few variations in the past but this one had the best texture. Most of the banana breads I’ve made in the past turn out too crumbly and are very difficult to slice without falling apart, this one held together beautifully and had a great flavour. We couldn’t stop eating it.
I guess there are a few ways to make pumpkin puree from scratch. I chose to roast the pumpkin because I dislike boiling and steaming but you could boil or steam the pumpkin as well. Roasting makes the puree turn out a little more thick and dry, which I think is a good thing for a vegan banana bread because it helps it stick together more.
The recipe is low gluten but not entirely gluten-free, if you wanted to keep it gluten-free you could swap out the spelt flour for extra buckwheat flour.
|Vegan Pumpkin Banana Bread|| |
- 1 cup wholemeal spelt flour
- ½ cup buckwheat flour
- 1½ tsp baking powder
- ½ tsp baking soda
- pinch salt
- 2 medium bananas or 3 small bananas
- ½ cup pumpkin puree
- ½ cup coconut sugar
- ¼ cup grapeseed oil (or other neutral oil)
- 2 TBSP almond milk ( if needed)
- ⅓ cup pumpkin seeds
- ⅓ cup dark chocolate chips
- Remove the skin and seeds of the pumpkin and cut into large chunks. Roast in the oven at 200 C until soft and cooked through. I used half a medium Jap pumpkin to make ½ cup puree.
- Once the pumpkin is cooked, puree in a food processor until smooth.
- In a bowl combine the flours, baking powder, baking soda coconut sugar, and salt and mix to combine.
- In a separate bowl, mash the bananas and mix with the pumping puree, oil, and milk.
- Combine the pumpkin mixture over the flour mixture and mix well to combine.
- Mix in pumpkin seeds and choc chips.
- Transfer batter to a lined or lightly greased loaf tin, sprinkle with extra pumpkin seeds and bake for about 50 minutes - 1 hour or until a toothpick comes out clean.